Sponge cake

Abstract

To provide sponge cake in which sufficient swelling is formed without using food additives such as baking powder or an emulsifier, and to provide sponge cake in which reduced volume of baked cake as a result of addition of D-psicose is prevented and sufficient swelling is formed.SOLUTION: The above problem is solved by using reduced indigestible dextrin which is not in the category of additives. For details, the above problem is solved by preparing cake batter dough containing 0.2-7.0% of reduced indigestible dextrin and baking the same. Also, even in cake batter dough containing 1-13% of D-psicose, the above problem is solved by baking the dough while blending therein 0.2-7.0% of reduced indigestible dextrin.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a sponge cake having excellent volume. [Background technology]

[0002] Sponge cake is made by using the foaming power of eggs to leaven a dough made mainly from grain flour (mainly wheat flour), eggs and sugar, and then baking the dough while maintaining this foaming power. Since sponge cakes are usually preferred to be fluffy and voluminous, the foaming power of eggs alone is not enough, so a technique is sometimes used in which baking powder or baking soda is added to the dough and the carbon dioxide generated when it is dissolved or heated is used to increase the volume. Also, in order to prevent the air bubbles generated in the dough from disappearing until the completion of baking, a technique is sometimes used in which an emulsifier is added, for example, to maintain the volume.

[0003] However, adding food additives such as baking powder and emulsifiers to the dough gives cakes a unique, unpleasant flavor, and they do not meet the recent customer needs for additive-free foods, so their use is avoided as much as possible.

[0004] Thus, methods of producing cakes without using baking powder or emulsifiers have been proposed, including a method that uses isomaltulose or trehalose (Patent Document 1) and a method in which meringue is prepared by whipping egg whites and sugar at a temperature of 30°C to 42°C, and then wheat flour, liquor, and then butter are added and baked (Patent Document 2). However, the method of Patent Document 1 states that the addition of baking powder is still necessary even if only in small amounts, and the method of Patent Document 2 restricts the order in which ingredients are added and requires liquor as an essential ingredient, so that the products and consumers that can be obtained are limited, and the method can be said to have very low versatility. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] JP 2014-221031 A [Patent Document 2] JP 2017-077199 A Summary of the Invention [Problem to be solved by the invention]

[0006] An object of the present invention is to provide a sponge cake that is sufficiently risen without using baking powder or an emulsifier, a method for producing such a sponge cake, and a composition for such a sponge cake. [Means for solving the problem]

[0007] The inventors conducted extensive investigations to solve these problems and discovered that the above problems could be solved by using reduced, indigestible dextrin, which is not classified as an additive, and thus completed the present invention.

[0008] The present invention mainly consists of six inventions (a cake mix, a cake batter, a baked cake, a method for producing a cake, a composition for leaving a cake, and a method for leaving a cake), specifically, the following [1] to [8]. [1] A mix powder for sponge cake containing D-psicose and reduced resistant dextrin. [2] A cake batter comprising 1 to 13% D-psicose and 0.2 to 7.0% reduced resistant dextrin. [3] A sponge cake obtained by baking a cake batter containing 1 to 13% D-psicose and 0.2 to 7.0% reduced indigestible dextrin. [4] A method for producing a sponge cake, comprising the steps of preparing a dough containing cereal flour, eggs, sugar, 1 to 13% D-psicose, and 0.2 to 7.0% reduced resistant dextrin, filling the dough into a mold, and baking the dough in a baking machine at 100°C or higher. [5] A composition for expanding sponge cake, comprising reduced resistant dextrin as an active ingredient. [6] A composition for leaving sponge cake comprising reduced indigestible dextrin and D-psicose. [7] A method for making a sponge cake by adding 0.2 to 7.0% reduced resistant dextrin to a cake batter and baking the batter in a baking machine at 100°C or higher. [8] A method for improving the rise of a sponge cake, comprising adding 0.2 to 7.0% reduced resistant dextrin to a cake batter containing D-psicose and baking the batter in a baking machine at 100°C or higher. Effect of the Invention

[0009] According to the present invention, a voluminous sponge cake can be provided without using any particular emulsifier or leavening agent, and the inhibition of leavening of the baked cake, which occurs when D-psicose, which is used for low calorie and functional claims, is added to a cake batter and then baked, can be eliminated. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] The sponge cake in the present invention refers to a cake obtained by filling a mold with batter obtained by mixing flour, eggs, and sugar as main ingredients, as well as secondary ingredients such as milk, fats and oils, salt, and seasonings, and baking it, and is distinguished from breads that involve yeast fermentation. The sponge cake in the present invention is not limited to the so-called sponge cake, but may be any cake baked using flour, eggs, and sugar as main ingredients, for example, chiffon cake, cup cake, madeleine, financier, pancake, dorayaki, steamed dorayaki, taiyaki, ningyoyaki, bell castella, waffle, and other cakes that require volume after baking. The form of sponge cake that can effectively exhibit the effects of the present invention is chiffon cake, pancake, castella, busse, roll cake, and baumkuchen, as well as the so-called sponge cake produced using a dough that utilizes the foaming properties of eggs. The sponge cake can be produced according to a standard method, for example, the sugar batter method, the co-beating method, the all-in method, the flower batter method, and the separate beat method. When the dough temperature during the baking process exceeds 80° C., the bread expands to the maximum extent, and the effect of the present invention is more clearly observed.

[0011] The "cereal flour" which is the main raw material of the sponge cake of the present invention is not limited to wheat flour, but may be rice flour, corn flour, soy flour, rye flour, barley flour, millet flour, barnyard millet flour, starch, etc., which may be used in combination, and the starch includes modified starch. Specific examples of modified starch include cross-linked starch (e.g., phosphate cross-linked starch), etherified starch (e.g., hydroxypropyl starch), esterified starch (e.g., acetate starch), modified starch combining these processes (e.g., acetylated adipate cross-linked starch and hydroxypropylated phosphate cross-linked starch), sodium octenyl succinate starch, oxidized starch, acid-treated starch, etc.

[0012] The above-mentioned "egg" generally refers to whole eggs of chickens, but may be other eggs, and only egg yolk or egg white may be used. In addition to egg liquid, processed products such as frozen products and powdered products may also be used. The above-mentioned "sugar" is also called sucrose or sucrose, and may be called granulated sugar, powdered sugar, white sugar, brown sugar, etc. depending on the size of the grains and the degree of refinement. Any of these may be used as long as the amount range does not inhibit the effect of reduced resistant dextrin. In recent years, in order to meet the health-consciousness of consumers such as "low calorie", "suppression of blood sugar rise", and "suppression of fat absorption", sugar may be partially replaced with functional sugars having a sweetness similar to that of sugar. An example of such functional sugar is rare sugar, and this rare sugar may also be used in the present invention. However, when D-psicose, which is one of rare sugars, is used to partially replace sugar, there is a problem that the rise of the cake is inhibited.

[0013] In addition to the above-mentioned main ingredients, the sponge cake of the present invention contains reduced resistant dextrin as an essential ingredient for obtaining the effects of the present invention. The reduced resistant dextrin may be reduced resistant dextrin obtained by hydrogenating resistant dextrin, for example, roasted dextrin that is enzymatically digested and then hydrogenated (see JP 2005-287454 A), and the only commercially available product that has been distributed in Japan so far is "Fibersol 2H" manufactured by Matsutani Chemical Industry Co., Ltd. The reduced resistant dextrin may be used as one of the ingredients of the sponge cake, and may be blended in an amount of at least 0.2% in the dough ingredients when preparing the mixed flour or the batter. However, when reduced resistant dextrin is added in an amount exceeding 7%, it affects the melting in the mouth, and when D-psicose is used to replace 1 to 100% of sugar, if the sugar content in the cake batter is less than 8% and the D-psicose content is 12.5% ​​or more, the inhibition of swelling caused by the addition of D-psicose cannot be eliminated even if reduced resistant dextrin is added in an amount exceeding 7%. Therefore, even when considering the case where D-psicose is contained, the amount of resistant dextrin added should be 0.2 to 7.0%, preferably 0.2 to 6.0%, and more preferably 1.2 to 5.5%.

[0014] In the present invention, "volume is increased" refers to a state in which the volume of a cake batter filled into a mold and baked is greater than the volume of a control sponge cake, and more preferably, the specific volume (cm 3 The specific volume is defined as the volume (cm3) of the baked cake after cooling it at room temperature and measuring it with a laser volume meter (e.g., Selnac Win VM2000 series, manufactured by Astex Corporation) 3 ) divided by mass (g) (cm 3 A laser volume meter measures the volume of an object by projecting a laser with a certain wavelength (pulse length) onto the object and measuring the time it takes for the reflected light to be received by the light-receiving section, thereby scanning the shape of the object.

[0015] As described above, the mixed flour for sponge cake of the present invention only needs to contain reduced resistant dextrin, which is an essential ingredient, and may be provided as a mixed flour by mixing it in advance with the main ingredients of cereal flour, eggs, and sugar, or the sponge cake manufacturer may later mix the reduced resistant dextrin with ingredients of their choice. In addition to the above main ingredients, the mixed flour may contain seasonings such as baking soda, baking powder, dairy products, oils and fats, and salt, as well as ingredients such as raisins and nuts. In order to adjust the sweetness, sugars other than sugar may be contained as long as they do not inhibit the effects of the present invention, and in addition to the above-mentioned D-psicose, sugar alcohols, disaccharides, oligosaccharides, starch syrup, high-intensity sweeteners, etc. may be used. Examples of high-intensity sweeteners include acesulfame potassium, sucralose, thaumatin, aspartame, stevia (rebaudiosides A, B, C, D, E, F, G, H, I, J, K, L, M, O, stevioside, etc.), saccharin, saccharin sodium, licorice, monk fruit, neotame, monellin, glycyrrhizin, alitame, neohesperidin, etc.

[0016] In order to obtain the effects of the present invention, it is necessary for the resistant dextrin to be contained in an amount of 0.2 to 7.0% by mass at least at the stage of the batter dough. For example, in a product designed such that the liquid (a mixed liquid of water, milk, eggs, etc.) added to 100 parts by mass of the sponge cake mix powder is 300 parts by mass, it is prepared to be contained in the mix powder in an amount of 0.8 to 28% by mass.

Example

[0017] Hereinafter, experimental examples will be presented to explain the present invention in detail and specifically, but the present invention is not limited to these experimental examples. In the following experimental examples, unless otherwise specified, "parts" indicates parts by mass and "%" indicates % by mass.

[0018] <The influence of D-psicose on the cake specific volume> According to the procedure of [Table 1] below, each sponge cake was baked with the formulation of [Table 2]. The specific volume of the baked sponge cake was measured with a laser volumeter ("Selnac Win VM2000 series" manufactured by Astex Co., Ltd.). The measurement results are shown below [Table 2]. The D-psicose used in the subsequent experiments was "Astraea" (standard purity 95% or more) manufactured by Matsutani Chemical Industry Co., Ltd.

[0019]

Table 1

[0020]

Table 2

[0021] The cake baked with 0.26% of D-psicose added to the cake batter dough did not show a decrease in specific volume compared to the baked cake without D-psicose added (Test Group 2), but it was found that the specific volume decreased when 1.28% and 25.64% of D-psicose were added (Test Groups 3 and 4).

[0022] <Examination of Materials for Restoring the Specific Volume of Cakes Containing D - psicose> Since it was found that the specific volume of the cake baked with the addition of D - psicose decreased, it was decided to examine materials that could restore this decreased specific volume. Each sponge cake was baked according to the formulation in [Table 3] below following the procedure in [Table 1] above, and its specific volume was measured with a laser volumeter (the same as above). The specific volume values are shown below [Table 3].

[0023]

Table 3

[0024] As a result of examining indigestible dextrin, reduced indigestible dextrin, erythritol, and xylitol, even when indigestible dextrin (test group 7), erythritol (test group 8), or xylitol (test group 9) was added, the specific volume of the baked cake decreased by the addition of D - psicose could not be restored. However, when reduced indigestible dextrin was added (test group 6), it was possible to restore the specific volume to the same level as the cake without the addition of D - psicose (test group 1).

[0025] <The Influence of Reduced Indigestible Dextrin on Cakes Containing D - psicose> Following the procedure in [Table 1] above, each sponge cake was baked according to the formulation in [Table 4] below. The baked sponge cake was measured with a laser volumeter (the same as above). The measurement results are shown below [Table 4].

[0026]

Table 4

[0027] Just adding 0.13% of reduced indigestible dextrin did not restore the decreased specific volume of the cake containing D - psicose. However, when added at 0.26%, 1.28%, 5.13%, and 5.64%, the specific volume was restored (test groups 12 - 15). However, even when 7.69% of reduced indigestible dextrin was added, the decreased specific volume of the cake containing D - psicose was not restored (test group 16).

[0028] <Effect of FiberSol 2H on D-Psicose-Free Cake> Following the procedure of [Table 1] above, each sponge cake was baked with the formulation of [Table 5] below. The baked sponge cake was measured with a laser volumeter (same as above). The measurement results are shown below [Table 5].

[0029]

Table 5

[0030] It was also found that in the D-psicose-free cake, the resistant dextrin improved the specific volume of the cake.

Claims

1. The mixed flour for preparing a cake batter contains D-psicose and reduced resistant dextrin, and contains 1 to 13% of D-psicose and 0.2 to 7.0% of reduced resistant dextrin.

2. A cake batter comprising 1 to 13% D-psicose and 0.2 to 7.0% reduced indigestible dextrin.

3. The sponge cake is obtained by baking a cake batter containing 1 to 13% of D-psicose and 0.2 to 7.0% of reduced indigestible dextrin.

4. The method for producing a sponge cake includes the steps of preparing a dough containing grain flour, eggs, sugar, 1-13% D-psicose and 0.2-7.0% reduced indigestible dextrin, filling the dough into a mold, and baking the dough in a baking machine at 100°C or higher.

5. A composition for improving the leavening property of a sponge cake, which contains reduced resistant dextrin, and is added to a dough of the sponge cake so that the amount of the reduced resistant dextrin is 0.2 to 7.0%, and the dough of the sponge cake contains 1 to 13% of D-psicose.

6. The method for improving the swelling of a sponge cake comprises adding 0.2 to 7.0% of reduced indigestible dextrin to a cake batter containing 1 to 13% of D-psicose, and baking the batter in a baking machine at 100°C or higher.

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